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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

Make your own Salsa Brava (Bravas Sauce)!
Wednesday, January 25, 2023 @ 7:34 PM

 

Patatas bravas is originally from Madrid, where it was created and then spread throughout the country. Now each region has made their own modifications such as in Valencia where they serve it with garlic mayonnaise and paprika pepper This classic tapas is basically potatoes cut into irregular chunks of approximately 3-4 cm, fried and dressed in a spicy sauce that is poured over them and served very hot.


When it comes to Patatas bravas' sauce there are two schools of thought: with tomato and without tomato. From my experience of living in Madrid and researching, I would say the more traditional Brava sauce is without tomato. It is made with a base of extra virgin olive oil, sauteed onions, garlic, paprika and cayenne pepper, wheat flour and water or chicken stock. However other ingredients are used which are well-guarded secrets by each cook who adds a special something to the recipe.

In Catalonia, the sauce is made with olive oil, chilli, sweet paprika and vinegar. The important thing is that it's spicy, in fact, its name "bravas" makes allusion to this. In the Spanish language, bravo-a means brave or fierce if referring to an animal.


Here is my take on the 'Madrid' Patatas Bravas - Potatoes and Hot 'Brava' Sauce - four portions:

4 large potatoes
1 large onion
3 garlic cloves
Pepper mix: 1 tsp of Paprika (normal) + 1 tsp of Paprika de la Vera (smoked) + 1 tsp of ground Cayenne pepper (hot) + 1tsp of white pepper
1,5 tbsp of flour
1,5 tbsp of sherry vinegar
Extra virgin olive oil
1 tsp salt
1 cup of chicken stock    

Instructions:

1. Par-boil the potatoes. Cut the potatoes to size - uneven chunks of about 3 - 4 cms. Put the potatoes in a pot with water and bring to boil. Let them cook for about 10 minutes.
2. Dice the onion in fine chunks and chop the garlic
3. Heat three tbs of extra virgin olive oil and stir-fry the onion until its transparent.
4. When the onion is ready, add the garlic. When the garlic is browned, remove from the heat and add the pepper mix. Stir well so it mixes properly and put at low heat.
5. Add the flour and stir in well for about a minute. Be careful not to burn the paprika.

6. Add the cup chicken stock and cook for 10 minutes to make sure the flour and paprika are properly cooked. 
7. Add the salt and the sherry vinegar and cook for a further 5 minutes. If it is too thick just add a little more stock or if it is too liquidy just let if reduce further and cook for a little longer. It should be thick but not too thick. The photo should give you an idea of the consistency. But then again, choose the thickness you prefer.
8. Put the sauce in the mixer and blend until there are no lumps or use a hand blender.
9. In a frying pan heat abundant extra virgin olive oil (very important) and fry the potatoes on medium heat and then raise the heat for the last 2 minutes to crisp. Once they are lightly browned put the potatoes on absorbent paper so any excess oil is drained.
10. Put the potatoes in a large bowl and pour the desired amount of sauce.

 


 

Enjoy!



Like 2




1 Comments


anthomo16 said:
Saturday, January 28, 2023 @ 11:20 AM

thank you

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